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MAC AND CHEESE APPRECIATION (WITH RECIPE)


I’ve loved Macaroni and Cheese since my inception and possibly during past lives. I imagine my very first words were “pink,” “heels,” and “Mac and Cheese.” Don’t debate me on this Mom.

Finding out about the First Annual Atlanta Mac and Cheese Festival prompted me to think about Mac and Cheese and it not being celebrated more often.

First and foremost, one does not grow out of eating Mac and Cheese. I don’t know what a**hats think Mac and Cheese is only for kids… Secondly, Mac and Cheese can be a meal. Consider it a vegetarian dish and pair with a nice white wine. Thirdly, it’s hard to mess up Mac and Cheese. Although, I wanted to talk about a situation in which I had sucky Mac and Cheese but Husband said the particular person in question probably reads my blog and that “I don’t have to say everything I think.”

Last but not least, you can freestyle Mac and Cheese recipes. While in Seattle, I had a really festive bowl of Mac and Cheese and recreated the recipe below.

Warning: As with many of my blog posts, I’m winging it ¯\_(ツ)_/¯

What you’ll need:

  • 1/2 cup of shredded sharp cheddar
  • 1/2 cup of shredded Monterary and Colby Jack. Try to find the blend opposed to buying it separately.
  • Half of the 16 oz. of fake ass Velveeta
  • Rotini pasta
  • 1/2 cup of milk
  • A tablespoon of sugar
  • A tablespoon of butter
  • One egg
  • Dash of salt and pepper for flavor
  • A tablespoon of sour cream
  • 1 or 2 stems of a scallion (green onion for the classless)
  • Bacon bits (the chewy kind, not the crisp-cardboard kind).
  • Paprika (optional)

Assuming you know how to boil water and cook pasta, let’s move on to more pressing issues.

Chop scallion (green onion for the peasants) and Velveeta. Immediately after draining pasta add cheeses, butter, milk and sour cream. Once it’s melted, crack and add egg. Whip it up quickly, you don’t want scrambled egg in your Mac and Cheese. Most importantly, I don’t want to be blamed for your Mac and Cheese Eggs.

Toss in sugar, salt and pepper. Stir then eat a bite. You know, test it out. How does it taste? Good, I know. Go ahead and toss in the scallion and bacon bits. Eat as is or add to a baking pan, sprinkle a little sharp cheddar, shake a little paprika and pop it in the the oven until brown on top.

Now go out into the world and spread the love of Mac and Cheese but I won’t judge you if you toss it in someone’s face (Mac and Cheese can serve as a weapon when necessary).

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3 Comments

  1. Rising Above Pheasantry

    You have inspired me to cook…and I don’t cook

  2. Pingback: FAUX PRODUCT REVIEW 23: #OLEGLOW | PINKGUMBEAUX

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